Up in the town of Penngrove (near Petaluma) there is a small, family run butcher shop/meat market. They service local farms and families, and will come out and slaughter and butcher your animals - or, if you're an apartment dweller like me, you can go to their market and buy whatever they have on hand. They smoke some great bacon, have a variety of sausages, and all kinds of other game, all delectable. I took a motorcycle ride up there on Saturday and picked up some bloody mary marinated chicken thighs, some monster thick cut pork chops, smoked polish sausage, ham and swiss sausage ... and a STEAK.
I took this 2+ pound monster out and trimmed the major fat off of it. Then I seasoned it in their house "prime rib seasoning", I put it in the icebox for a few hours to dry brine.
After a few hours, I started up the Yoder YS640S - I set it to 225F, and put the steak in to smoke until it hit an internal temp of 110F - I used Oak pellets.
After about an hour I started up a load Kingsford in my Weber kettle grill. I pulled the steak off at 110F, then did a hard sear on both sides over the blazing charcoal. I basted it with clarified butter than I poached some minced garlic in...) I temp'd it with the instant read thermometer, and pulled it at about 127F .... I brought it inside, and let it rest for a few minutes ....
I got impatient, and decided to put the camera down and eat. It was perfect.
Man, I wolfed that thing down .... so good. So, so good.
Sometimes you gotta treat yourself.
I took this 2+ pound monster out and trimmed the major fat off of it. Then I seasoned it in their house "prime rib seasoning", I put it in the icebox for a few hours to dry brine.
After a few hours, I started up the Yoder YS640S - I set it to 225F, and put the steak in to smoke until it hit an internal temp of 110F - I used Oak pellets.
After about an hour I started up a load Kingsford in my Weber kettle grill. I pulled the steak off at 110F, then did a hard sear on both sides over the blazing charcoal. I basted it with clarified butter than I poached some minced garlic in...) I temp'd it with the instant read thermometer, and pulled it at about 127F .... I brought it inside, and let it rest for a few minutes ....
I got impatient, and decided to put the camera down and eat. It was perfect.
Man, I wolfed that thing down .... so good. So, so good.
Sometimes you gotta treat yourself.